Ingredients
Ingredients
- 6 large eggs
- Water (enough to fill a large pot two thirds full)
- Ice (for ice bath)
Instructions
- Prepare the Pot and Boil Water: Place a folded kitchen towel at the bottom of a large pot to prevent eggs from cracking. Fill the pot two thirds full with water and bring it to a rolling boil over high heat.
- Lower the Eggs into Boiling Water: Using a slotted spoon, gently lower the eggs one at a time into the boiling water to avoid cracking. Set a timer and cook the eggs for exactly 6 minutes and 30 seconds.
- Prepare Ice Bath: While the eggs are boiling, fill a medium bowl with cold water and ice to create an ice bath which will stop the cooking process immediately once eggs are done.
- Shock and Cool the Eggs: Once the timer goes off, use the slotted spoon to remove the eggs from the boiling water and transfer them directly into the ice bath. Let them sit for 5 minutes to cool down and stop cooking.
- Peel and Store: After cooling, gently tap the rounded bottom end of each egg on a hard surface to crack the shell all around. Peel carefully and use the eggs immediately or store in an airtight container in the refrigerator for up to 2 days.
Notes
- Using a kitchen towel prevents eggs from cracking while boiling.
- Be precise with the timing to achieve perfectly soft, creamy yolks.
- Ice bath is crucial to stop cooking instantly and make peeling easier.
- Store peeled or unpeeled eggs in airtight containers to keep freshness.
- Use older eggs for easier peeling.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
